- 1
Ingredients
- Icing:
- 16 Rhodes™ Dinner Rolls, thawed (or use Pioneer woman's cinamon roll dough recipe follows)
- 3 medium size Granny Smith apples, peeled and chopped
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- Zest and juice from half a lemon (about 2 teaspoons of juice)
- 1 cup powdered sugar
- 3-4 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond flavoring
- Use half recipe of Rolls for 2 loaves***
- Homemade (pioneer woman's recipe) ROLLS:
- 1 quart (4 cups) whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 (1/4 ounce) packages active dry yeast (a total of 4 and 1/2 teaspoons)
- 8 cups (plus 1 cup extra, separated) all-purpose flour
- 1 teaspoon (heaping) baking powder
- 1 teaspoon (scant) baking soda
- 1 tablespoon (heaping) salt
Preparation
Step 1
Cut thawed rolls in half. Combine apples, sugar, nuts, cinnamon, and lemon juice and zest. ]
Flatten each roll half into a 2-3-inch circle.
Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball.
Place filled balls in a sprayed 9x5-inch loaf pan.
Spoon remaining apple mixture evenly over the top.
Cover with greased plastic wrap and let rise until double.
Remove wrap and bake at 350°F 40-45 minutes.
Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes.
Remove from pan and place on wire rack to cool.
Combine icing ingredients and drizzle over loaf.
(Half the Pioneer woman's cinnamon roll dough makes two of these pull-apart loaves.)
Makes 1 loaf (if using Rhodes Dinner Rolls)
Pioneer Woman's Cinnamon Roll Dough:
Mix the milk, vegetable oil and sugar in a pan (LARGE POT). Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).